Take a pitcher lled with cold water and hold it underneath the steam nozzle with nozzle
inserted into the pitcher. Then open the steam release knob by turning it counter clockwise.
Leave steam release knob open until no more steam comes out of nozzle. When nished
turn steam knob clockwise to close.
Now you can remove the boiler cap and the lter holder.
4. ABOUT ESPRESSO
Espresso is a far richer and stronger brew than regular coffee. It should be deep in avor and
dark in color. Most people nd that they enjoy it in small quantities because of its richness,
and for that reason, espresso is usually served in small (2-2 1/2 oz) cups.
Your appliance when properly used, will produce espresso that is deep, dark and delicious.
Just follow the instructions and use fresh, well-roasted coffee that is pre-ground to an
espresso grind.
Preparing espresso or cappuccino is different from brewing regular drip coffee. One main
difference is that the water will come to a boil and will then be forced through the ground
coffee. This means that an espresso machine works under pressure and needs special
attention.
!
CAUTION-HOT
!
Do not touch boiler cap during operation. Before removing boiler cap turn off machine,
let it cool down for at least 2 or 3 minutes. Relieve pressure. See CAUTION-PRESSURE.
5. MAKING THE PERFECT CUP OF COFFEE
Making the perfect cup of coffee is something different for everyone. It is an art and a
science, that is not only effected by the coffee that is used, but also the equipment. The
water, the water temperature, the time the water is in contact with the coffee, the grind
and the type of lter, all play an important role in determining the avor. Fine tuning these
aspects is the art of making the ultimate cup of coffee.
The four main components :
1. The Water
It is important to use fresh water. Since coffee is 98% water, any residual avors will come
through in the coffee. For best in cup results, use ltered water.
2. The Coffee
Choose premium fresh whole beans suited to your taste. There are two main types of
coffee: Arabica and Robusta. Arabica beans are the choice beans with more avor and less
caffeine. Robusta beans have more caffeine and are more robust in avor and are usually
used in blends. The origin of the beans and the roast will determine the avor. Roasts vary
from light to very dark. Light roasts have a smooth, delicate aromatic taste, medium to
medium dark roasts are slightly stronger, with a full-bodied balanced taste, and dark roasts
are bold with smoky undertones.
3. The Grind
Use the proper grind neness and grind the beans just prior to brewing. The variation in
the grind depends on the type of lter you use. We prefer paper lters because they allow
you to use a ner grind, thus allowing a full extraction and more contact time with the water.
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